Easy Butter Chicken

Grab your rice and your naans! This creamy Butter Chicken is one of our favourite dishes to make and eat.


The silky-smooth, creamy curry pairs perfectly with deeply-marinated chunky chicken bits, it has so much flavour and brings a warm comfort to our stomachs.


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Air Fryer Tandoori Chicken with Mint Chutney

Chicken Biryani in a Rice Cooker

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600 g Boneless chicken thigh
1 tbsp Lemon juice
2 tbsp Chilli powder
1 tsp Salt
2 tbsp Yoghurt
1 tbsp grated Ginger
1 tbsp grated Garlic
2 tbsp Cooking oil
500 g Tomato
1 tbsp Garam Masala
1 tbsp Chilli powder
3 tbsp Sugar
1 tbsp Garlic
2 whole Onion (diced)
500 ml Chicken stock
100 g Butter
3 tbsp Cream
Salt to taste



Chop chicken into large chunks.

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Marinade chicken for at least 2 hours to overnight.

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Cut tomatoes into quarters.

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Pan sear marinated chicken until lightly charred and set aside.

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In a pan over medium low heat, add in butter, garlic and onions. Stir fry until translucent.

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Add in tomatoes, stir fry and add in garam masala, red chilli powder, sugar and salt. Mix well.

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Add in chicken stock, mix and leave to simmer for 15-20 minutes or until everything is soft.

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Transfer mixture into another bowl or blender and blend until smooth. Strain back into the same pan.

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Heat up the gravy, add in pan seared chicken, butter and cream. Mix well until nice and smooth.

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Serve with a drizzle of cream and garnish with coriander.

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